Getting the temperature to cook London broil in oven right is the single most important step for a great result. This classic, affordable cut can be tough if handled wrong, but with the correct heat and method, it becomes a tender, flavorful centerpiece for any meal.
This guide gives you everything you need. We’ll cover the ideal oven temperature, how to prepare the meat, and simple steps for perfect cooking every time.
Temperature To Cook London Broil In Oven
The best temperature to cook London broil in oven is a high heat of 450°F (232°C). This method uses intense, direct heat to sear the outside quickly, creating a flavorful crust while keeping the inside medium-rare and juicy. Cooking at a lower temperature will cause the meat to steam and become tough.
Always use an oven thermometer to verify your oven’s temperature is accurate. Many ovens run hot or cold, which can throw off your timing.
Why High Heat is Non-Negotiable
London broil isn’t a specific cut of meat; it’s a cooking method. It typically refers to lean, thicker cuts like top round or flank steak. These muscles get a lot of work, so they have less fat and more connective tissue.
High heat is crucial for two reasons:
- It creates a fast Maillard reaction (that tasty browning) on the surface.
- It minimizes the time the interior spends cooking, preventing it from drying out and turning chewy.
Essential Tools You’ll Need
Gathering your tools before you start makes the process smooth. You won’t need anything fancy.
- A heavy oven-safe skillet (cast iron is perfect) or a broiler pan.
- Instant-read meat thermometer. This is your best friend for perfect doneness.
- Tongs for handling the meat.
- A sharp knife for slicing.
- Aluminum foil for resting the steak.
Choosing the Right Cut of Meat
While “London broil” is often labeled at the store, knowing what to look for ensures success. The best cuts are:
- Top Round: The most common choice. It’s lean and has a good beefy flavor.
- Flank Steak: Slightly more tender than top round and very flavorful.
- Shoulder Steak: A good budget-friendly option, though it may have a bit more connective tissue.
Look for a piece that is evenly thick, about 1 to 1.5 inches. This ensures it cooks evenly in the high heat.
Marinade vs. Dry Rub
Because the meat is lean, it benefits hugely from seasoning. You have two main paths.
A marinade adds flavor and can tenderize slightly. Acidic ingredients like vinegar or citrus help break down fibers. A simple marinade includes:
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- Black pepper
A dry rub is quicker and creates a fantastic crust. Simply mix salt, pepper, garlic powder, and smoked paprika, then coat the steak generously. Let it sit for at least 30 minutes at room temperature.
Step-by-Step Cooking Instructions
Follow these steps closely for a perfectly cooked London broil. The timing is based on a 1.5-inch thick steak at 450°F.
Step 1: Preparation and Preheating
Remove the steak from the refrigerator about 30-45 minutes before cooking. Letting it come closer to room temperature promotes even cooking. Pat it completely dry with paper towels. Moisture is the enemy of a good sear.
While the steak rests, preheat your oven to 450°F. Place your cast iron skillet or broiler pan inside the oven so it gets screaming hot.
Step 2: Searing the Steak
Carefully remove the hot skillet from the oven using oven mitts. Place it on the stovetop over medium-high heat. Add a tablespoon of high-smoke-point oil (like canola or avocado oil).
Immediately place the seasoned steak in the center of the hot skillet. It should sizzle loudly. Sear it without moving for 2 minutes to form a crust.
Step 3: The Oven Finish
Using tongs, flip the steak. Immediately transfer the entire skillet back into the preheated oven. This is where the main cooking happens.
Roast the steak until it reaches your desired internal temperature. Do not guess. Use your meat thermometer.
- For Medium-Rare: 130-135°F (about 6-10 minutes in the oven)
- For Medium: 140-145°F (about 10-14 minutes in the oven)
We strongly recommend medium-rare for the most tender and juicy result.
Step 4: The Critical Resting Period
This might be the hardest step, but don’t skip it. Transfer the cooked steak to a cutting board and loosely tent it with foil. Let it rest for a full 10 minutes.
Resting allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. If you slice it immediately, all those flavorful juices will run out onto the board.
Step 5: Slicing Against the Grain
Look closely at the meat. You’ll see long parallel muscle fibers running in one direction; this is the “grain.” Using a sharp knife, slice the steak thinly (about 1/4-inch slices) perpendicular to, or against, these fibers.
Slicing against the grain shortens the long, tough muscle fibers, making each piece much more tender to eat. It’s a game-changer.
Common Mistakes to Avoid
Even with the right temperature, small errors can affect your London broil. Here’s what to watch for.
- Using a Cold Skillet: The skillet must be preheated in the oven. A cold pan won’t sear properly.
- Overcooking: This is the biggest mistake. Lean cuts become dry and tough past medium doneness. Trust your thermometer.
- Skipping the Rest: You’ll lose all the juiciness you worked for.
- Slicing With the Grain: This results in stringy, chewy pieces of meat no matter how well you cooked it.
- Not Drying the Meat: A wet surface steams instead of sears.
Alternative Cooking Method: The Broiler
If your oven has a broiler function, you can use it. It’s essentially an upside-down grill, providing intense direct heat from above.
Set your oven rack about 4-6 inches from the broiler element and preheat the broiler on high. Place the seasoned steak on a broiler pan and cook for 5-7 minutes per side, checking temperature frequently, until it reaches 130-135°F for medium-rare. Watch it closely to prevent burning.
What to Serve With London Broil
This hearty steak pairs well with simple, robust sides. Consider these classic options:
- Garlic mashed potatoes or roasted baby potatoes.
- A crisp green salad with a tangy vinaigrette.
- Sauteed mushrooms and onions.
- Steamed asparagus or green beans.
- Crusty bread to soak up any juices.
Storing and Reusing Leftovers
Leftover London broil is fantastic. Store cooled slices in an airtight container in the refrigerator for up to 4 days.
Reheat gently. Place slices in a skillet with a splash of beef broth over low heat just until warmed through. This prevents them from drying out again. Leftovers are also excellent cold in salads or sandwiches.
FAQs About Cooking London Broil
What is the best oven temperature for London broil?
The best and most reliable temperature is 450°F. This high heat is necessary for proper searing and keeping the interior juicy.
How long do you cook London broil in the oven at 450?
After a 2-minute sear on the stove, a 1.5-inch thick steak takes approximately 6-10 minutes in a 450°F oven to reach medium-rare (130-135°F). Always use a meat thermometer for accuracy, as oven performance varies.
Should I cover London broil when cooking it in the oven?
No, you should not cover it. Covering it will create steam and prevent the formation of a flavorful, browned crust. You want dry, direct heat for this cooking method.
Can I cook London broil at 350 degrees?
We do not recommend it. Cooking at 350°F will cause the meat to cook too slowly, resulting in a gray, steamed, and tough piece of meat instead of a juicy, seared steak. The high-temperature method is key.
How do you keep London broil from getting tough?
Three things prevent toughness: 1) Using high heat (450°F), 2) Not overcooking it (pull at 130-135°F), 3) Slicing it thinly against the grain after a proper rest. Marinating can also help tenderize it slightly beforehand.
What internal temperature should London broil be?
For the most tender and juicy result, aim for an internal temperature of 130-135°F (medium-rare). Let it rest, and the temperature will rise a few more degrees. For medium, aim for 140-145°F.
Troubleshooting Your Results
If your steak didn’t turn out as planned, here’s likely why.
- Steak is tough and chewy: It was likely overcooked or sliced with the grain. Next time, check temperature earlier and double-check the grain direction before slicing.
- Steak is gray, not browned: The skillet wasn’t hot enough, the meat was wet, or the oven temperature was too low. Ensure you preheat properly and pat the steak dry.
- Steak is raw inside but burned outside: Your oven temperature is too high, or the rack is too close to the broiler element. Try the 450°F method with a sear first, and verify your oven temp with a thermometer.
- It’s dry: The cut is very lean, so it’s easy to overcook. Remember, it continues to cook while resting. Pull it from the oven at 130°F and let carryover heat do the rest.
Mastering the temperature to cook London broil in oven is a simple skill that yields impressive results. By following the high-heat principle, using a thermometer, and slicing correctly, you can turn an economical cut into a meal that feels special. The process is straightforward once you understand the reasons behind each step. Give it a try, and you’ll have a reliable, delicious recipe to turn to again and again.